Peter Stelitz and chef Rob Taylor are owners of the Bolt Inn.
They are passionate about using local produce to make delicious recipes on their menu.
Rob is also a cattle farmer and supplies the produce.
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Today, they are cooking slow-cooked lamb shoulder which is one of the favourites on the menu.
Recipe below:
SLOW COOKED LAMB
Lamb shoulder rub
- 1 small bun rosemary
- 1 small bunch of thyme
- 6 x cloves of garlic
- 1 tbs dried oregano
- 100 mls olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 beef stock cube
- 2 x bay leaf
- zest of 1 lemon
Method:
For the rub
Blend all ingredients for the rub in a blender and rub all over the shoulder
Cooking at home
Add 2 cups of water or chicken stock to a baking tray, add the bay leaf and sliced lemon.
Place lamb shoulder in.
Cover the shoulder with baking paper then foil over the top to seal the tray.
Bake at 150 for 3hrs
Remove foil and baking paper and roast for a further 30 to 40 min at 180 till slightly crispy and brown.
You should be able to push a spoon through the lamb.
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